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You’d never guess it from the smart interior, but Gars has been championing Chinese cuisine for over 25 years. In truth, the slick design features (polished bamboo floors and red leather walls)
are relatively recent additions, as are pan-Asian intruders such as teriyaki salmon and Thai green curry. Gars' longevity is firmly rooted in the Cantonese classics, from standout fillet of sea
bass steamed with ginger and spring onion to slow-roast char siu pork, with set menus offering a comprehensive snapshot of the kitchen's capabilities. Big round tables in the first-floor dining
room get packed with raucous crowds at the weekends, so romantics may prefer the secluded booths in the adjoining room or the sedate charms of the intimate ground-floor dining area. Snappy service
and a thoughtful, spice-friendly wine list add to the experience.
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